Vegetarian Spring Rolls
Crispy vegetarian spring rolls
Ingredients
- Your choice of veg (finely sliced)
- 1 x 3 egg omelette, seasoned with light soy & sugar and sliced
- 1 pack medium sized spring roll pastry
The Marinade
- 1 tablespoon corn flour paste
- 1 to 2 tablespoons Stir Fry Sauce
- 1 1/2 tablespoons sweet chilli sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
Method
The Filling
In wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the vegetables starting with the tough ingredients cook these for 2 of minutes until slightly soft. Add the rest of the vegetables and cook for an extra 2 minutes. Add the marinate ingredients and mix well.
Once the vegetable mix is cooked, put it on a plate and let it cool.
The Rolling
Fold over diagonally and stick together, holding your finger tips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling. Fold the sides and stick them together with the egg Roll up the pastry and stick the seam together with the banana to close.
Cooking
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
Serve immediately, accompanied by sweet chilli sauce
- Your choice of veg (finely sliced)
- 1 x 3 egg omelette, seasoned with light soy & sugar and sliced
- 1 pack medium sized spring roll pastry
The Marinade
- 1 tablespoon corn flour paste
- 1 to 2 tablespoons Stir Fry Sauce
- 1 1/2 tablespoons sweet chilli sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
The Filling
In wok, heat 1 tablespoon of vegetable oil over a medium-high heat. Add the vegetables starting with the tough ingredients cook these for 2 of minutes until slightly soft. Add the rest of the vegetables and cook for an extra 2 minutes. Add the marinate ingredients and mix well.
Once the vegetable mix is cooked, put it on a plate and let it cool.
The Rolling
Fold over diagonally and stick together, holding your finger tips over the ‘roll’ and using your thumbs to roll the pastry slightly to enclose the filling. Fold the sides and stick them together with the egg Roll up the pastry and stick the seam together with the banana to close.
Cooking
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 170°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after 2–3 seconds in the oil. Carefully add the spring rolls in batches of no more than 10 at a time and deep-fry for 4 minutes, until golden brown. Remove the spring rolls carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
Serve immediately, accompanied by sweet chilli sauce